Egg Fried Rice Recipe (Yeung Chow / Yangzhou Fried Rice)

Cooked rice: Preferably day-old, as it has a better texture for frying.

Eggs: Beaten and scrambled to add protein and richness.

Shrimp: Peeled, deveined, and cooked for a seafood element.

Ham: Diced and cooked, adding a savory and slightly sweet flavor.

Peas: Adds a pop of color and sweetness.

Carrots: Diced for crunch and color.

Green onions: Chopped for a fresh, mild onion flavor.

Garlic: Minced to add depth and aroma.

Soy sauce: Provides a salty, umami flavor.

Oyster sauce: Adds a rich, savory taste.

Vegetable oil: Used for frying and cooking the ingredients.

When making egg fried rice, it's crucial to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. Day-old rice, on the other hand, is drier and separates more easily, giving you that perfect, fluffy consistency. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to achieve a similar effect.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

• beaten eggs - Substitute with tofu scramble: Tofu scramble mimics the texture of eggs and is a great vegan alternative.

• cooked shrimp - Substitute with chicken breast: Diced chicken breast offers a similar protein content and texture.

• cooked ham - Substitute with turkey bacon: Turkey bacon provides a similar smoky flavor with less fat.

• peas - Substitute with edamame: Edamame offers a similar texture and adds a bit more protein.

• diced carrots - Substitute with diced bell peppers: Bell peppers add a similar crunch and a different flavor profile.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor.

• minced garlic - Substitute with garlic powder: Garlic powder offers a similar flavor and is convenient to use.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a similar sweet and savory flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the dish well.

• Allow the egg fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.

• Transfer the cooled fried rice into airtight containers or resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.

• Label the containers or bags with the date to keep track of how long the rice has been stored.

• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).

• For longer storage, place the fried rice in the freezer. It can be frozen for up to 3 months without significant loss of quality.

• When ready to reheat, thaw the fried rice in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the fried rice in a pan or wok over medium heat, adding a splash of vegetable oil or soy sauce to refresh the flavors. Stir frequently to ensure even heating.

• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel to retain moisture, and heat in 1-minute intervals, stirring in between, until thoroughly heated.

• Avoid reheating the fried rice more than once to maintain food safety and quality.

• Stovetop Method:

  1. Heat a tablespoon of vegetable oil in a large pan or wok over medium heat.
  2. Add the leftover egg fried rice and stir-fry for 5-7 minutes until heated through, breaking up any clumps with a spatula.
  3. If the rice seems dry, sprinkle a little water or soy sauce to add moisture.
  4. Stir continuously to ensure even heating.

• Microwave Method:

  1. Place the egg fried rice in a microwave-safe dish.
  2. Cover the dish with a damp paper towel to prevent the rice from drying out.
  3. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional minute if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the egg fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steamer Method:

  1. Place the egg fried rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for 5-10 minutes until the rice is heated through.
  5. Stir the rice halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the egg fried rice in an even layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and air fry for an additional 2-3 minutes if necessary.

• Large pan: A spacious cooking surface to stir-fry all the ingredients evenly.

• Wok: An alternative to the large pan, offering high heat and ample space for tossing ingredients.

• Spatula: Essential for stirring and mixing the ingredients without scratching the pan or wok.

• Mixing bowl: Used to beat the eggs before scrambling them.

• Knife: Necessary for chopping the green onions, dicing the ham, and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Measuring cups: Ensures accurate measurement of ingredients like rice, shrimp, ham, peas, and carrots.

• Measuring spoons: Used to measure the soy sauce and oyster sauce precisely.

• Garlic press: Optional tool for mincing garlic quickly and efficiently.

• Serving spoon: Handy for serving the finished egg fried rice.

Use pre-cooked ingredients: Opt for pre-cooked shrimp and ham to save time on preparation.

Prep vegetables in advance: Dice carrots and chop green onions the night before.

Day-old rice: Use day-old rice as it fries better and saves cooking time.

One-pan method: Cook everything in the same pan or wok to minimize cleanup.

Ready sauces: Measure out soy sauce and oyster sauce before starting to streamline the process.